Ingredients: Servers 2
1 Butternut pumpkin
1 sweet bell pepper
200 g rice, brown or wild rice
4 tbsp bread crumbs
1 tbsp lemon juice
2 tbsp agave or rice syrup
Salt and Pepper
Preheat the oven at 180°.
Boil 400 ml of water and add the rice. Let is boil until all water is gone. Add some extra spices like turmeric or ras el hanout if you like your food a bit more spicy.
Chop the tomatoes, sweet bell pepper, and onion.
Mix the agave with a bit of olive oil and the lemon juice. Set aside for later use
In a bit of oil, fry the onion. Add bell pepper and rice. Let it fry for about 2 minutes. Add tomatoes, salt, pepper and nutmeg.
Cut the butternut in half, and remove the seeds. Stuff your halved butternut with the rice mixture and drizzle some of the agave mixture on top of the entire butternut. Sprinkle with breadcrumbs.
At this point I added some pine seeds and some extra black pepper, but that is up to you!
Place the stuffed butternuts in your preheated oven for about 40 minutes.
I hope you like this recipe and if you made any of my recipes, please let me know!
Ik heb nog nooit gevulde pompoen geprobeerd. Het ziet er erg lekker uit!ReplyDelete
Dankje! Zeker eens proberen!Delete